77 replies to this topic

[BlKtRe]

Got any links? I know what I go on is lore, but it's supposed to be filtered out. I'm not worried about ingesting it per say, but if there's a chance it can pass into the bloodstream and get stuck in my liver, then I'm not gonna use it. I have a bad family history with regards to livers and gal bladders.

Had a lot of links a while back when Denny was making the case. You might be able to find them here with a search for that thread. Sorry to claim something without a link for you. 

[Brauer]

Tannins are the likely cause of chill haze, and I don't think gelatin is particularly good at removing them. Gelatin is great for dropping yeast and some proteins. If you get the beer cold enough, you'll complex more of the tannins with proteins, increasing the chance that they'll get pulled out by the gelatin.I agree that gelatin should be an unneeded step, most of the time. Instead of trying to pull tannins out of solution, you can reduce extraction, as well as dropping them with the usual mix of pH and Ca++.I can't find itnow, but I remember reading that an overly vigorous boil can cause break to form smaller particles that may not drop as well after the boil. Most is lost or gained in the mash, though.

[Big Nake]

Here's what's strange though: All of my amber and darker beers clear up just fine. Why would only my pale beers do this especially if pH through the process was okay? Does it suggest something or is it a clue? Anything SRM 7 or higher ends up being CRYSTAL CLEAR. Why not my pale beers?

[neddles]

Here's what's strange though: All of my amber and darker beers clear up just fine. Why would only my pale beers do this especially if pH through the process was okay? Does it suggest something or is it a clue? Anything SRM 7 or higher ends up being CRYSTAL CLEAR. Why not my pale beers?

Ken is it really all your pale beers or just this one that got the dry hop? Are these the pale beers where pH was totally under control. 

 

Don't know if anyone read the first link but here's another good one on the matter. Read what it says under "dry hops."

https://beerandwinej...ns-in-the-boil/

 

Tannins are the likely cause of chill haze...

And tannins and some protein are extracted by dry hopping.

Edited by ettels4, 10 July 2014 - 10:17 AM.

[MtnBrewer]

And tannins and some protein are extracted by dry hopping.

Extracted is probably not the right word. The hops contain tannin.

[Mya]

Got any links? I know what I go on is lore, but it's supposed to be filtered out. I'm not worried about ingesting it per say, but if there's a chance it can pass into the bloodstream and get stuck in my liver, then I'm not gonna use it. I have a bad family history with regards to livers and gal bladders.

https://www.brews-br...lenmeyer/page-2

Extracted is probably not the right word. The hops contain tannin.

introduced?

[positiveContact]

Here's what's strange though: All of my amber and darker beers clear up just fine. Why would only my pale beers do this especially if pH through the process was okay? Does it suggest something or is it a clue? Anything SRM 7 or higher ends up being CRYSTAL CLEAR. Why not my pale beers?

 

the beer gods are playing games with you.

[MtnBrewer]

introduced?

Something like that. I don't want to get hung up on semantics but I wanted to draw a distinction between the hops somehow extracting tannin from the beer vs. adding tannin to it.

[positiveContact]

Something like that. I don't want to get hung up on semantics but I wanted to draw a distinction between the hops somehow extracting tannin from the beer vs. adding tannin to it.

 

a good point.  it seems hop tannins aren't nearly as bad as grain tannin though.  a beer with chill haze will stay hazy for a long time.  hop derived haze seems to clear up much more quickly.

[BlKtRe]

Ive seen pics of Kens beers. I know for a fact we will all agree Ken is a very picky brewer and less than perfection the beer goes down the drain!  

[neddles]

Something like that. I don't want to get hung up on semantics but I wanted to draw a distinction between the hops somehow extracting tannin from the beer vs. adding tannin to it.

"And tannins and proteins contained within the hops are solubilized during the process of dry hopping."

 

Better?

[BlKtRe]

Add Mtn to that list with Ken!

[positiveContact]

Ive seen pics of Kens beers. I know for a fact we will all agree Ken is a very picky brewer and less than perfection the beer goes down the drain!  

 

he's def picky.  i think we need photographic evidence!

[Mya]

also the darker the beer, the more difficult it is to tell how transparent it is

[Big Nake]

Ken is it really all your pale beers or just this one that got the dry hop? Are these the pale beers where pH was totally under control.  Don't know if anyone read the first link but here's another good one on the matter. Read what it says under "dry hops."https://beerandwinej...ns-in-the-boil/ And tannins and some protein are extracted by dry hopping.

Well, it's this one at the moment and this beer was right on the edge of where I got to the point where I thought I was very confident that my pH processes were good. I have a Czech Pils and a helles that are kegged, cold and carbed and I am more confident in those but if they end up cloudy/chill hazy, I will be scratching my head.Here is evidence: This is a Kolsch that did the same thing... clearer at warmer temps. The beer tasted fantastic but the chill haze continued until the keg was empty...My German Pils looks very similar.

[Big Nake]

Ive seen pics of Kens beers. I know for a fact we will all agree Ken is a very picky brewer and less than perfection the beer goes down the drain!  

I wouldn't dump beer that tasted good but was cloudy. I assume you're referring to the batches I made with WLP090 and those were dumped because they were not good batches of beer and keeping them meant taking up valuable real estate in my secondaries or kegs.

[Mya]

huh, that's pretty cloudy

[Big Nake]

huh, that's pretty cloudy

Cleared up when it warmed up a bit so it's not sediment for sure... it's chill haze. When it cleared, it cleared up very nicely... not sure if I would say crystal clear but pretty damn clear and clear enough for my standards. That beer was crystal clear in the secondary and going into the keg.

Edited by KenLenard, 10 July 2014 - 12:25 PM.

[SchwanzBrewer]

I think you are drinking the beer too fast. That or your fridges aren't at the temps you think they are.

[Mya]

I think you are drinking the beer too fast. That or your fridges aren't at the temps you think they are.

how old is that pictured beer?